Month: February 2016

Spekacek (pronounced as shpekahchek), a thick Czech sausage used for pickeling utopenec firstly appeared at the General Land Centennial Exhibition in Prague in 1891 and became a popular delicasy. It originally had to contain 38,5 % beef, 17,5 % pork, 17 % bacon, 23 % ice and the rest of it were spices. At the begining of Czechoslovakian 90’s, the quality went … Continue reading Pickled Sausage (Utopenec)

Koblihas have got a very long tradition in the Czech lands. They were first mentioned in the 13th century when Shrovetide (Masopust) started being celebrated. Back then, jelly, poppy seeds or plum jam koblihas were given to people who took part in parades and other celebrations during Masopust´s Fat Thursday. Nowadays, we can find donuts … Continue reading Bohemian Donuts (Kobliha)